• In a large bowl mix the flour, salt and butter between your fingers to form little crumbs.

• Crack the eggs into a cup and add a splash of water. Whisk up with a fork and pour the mixture into the bowl.

• Bring the pastry together with a gentle kneading. Turn out onto a floured surface. Shape into a flat ball.

• Do not overwork the pastry and leave little blobs of butter as this adds texture to the pastry.

• Wrap in cling film and let it rest in the fridge for at least 30 minutes.

• Once pastry is cold, roll it out on a floured surface to 5mm in even thickness. Lift and place into a standard 9 inch springform cake tin. Work the pastry with your fingers to build a nice wall to your giant pie.

• The pie base is now ready!

• Layer the bottom with the sliced cooked boiled potatoes.

Meanwhile...

• Preheat oven to 180°C/350°F

• Fry the garlic and onions in a pan with a knob of butter, season and add the baby spinach. Allow to cook for about two minutes, until wilted.

• Layer the spinach mix on top of the potatoes.

• Place the eggs all around the pie. Keep them whole, as this looks amazing when you slice up the pie. The aim is to have one whole egg per slice.

• Between the eggs build up the pie with the red peppers, sliced cooked mushrooms, tomato, basil leaves and drizzles of the herb oil.

• Pack everything down between the layers and season.

• Pour in the egg wash mix and knock the pie around so the mix seeps to the bottom.

• Cook in a warm oven at 180°C/350°F for about 40 minutes or until a knife inserted into the pie comes out clean. Make sure there’s no runny egg mix; if there is let the pie cook a bit longer.

• About 10 minutes from the end of cooking, sprinkle the grated cheddar on top for a golden melted cheese! Yum.